GINGER-SCENTED BUTTERMILK PANNA COTTA

In a previous post, September 10, 2013, I wrote about Sarah’s panna cotta recipe and added some images of her making it and a berry topping down in the basement prep area of Rich Table. That version uses fresh buttermilk from the restaurant that is a byproduct of their house-churned cultured butter.

This is a slightly different version of the panna cotta using commercial buttermilk and ginger as the principal flavoring. I used it as the centerpiece of the dessert for our recent pot luck birthday party: ginger-scented panna cotta with cajeta and sea-salt-sprinkled chocolate sables.

It is very easy to make. The only special step is to strain the panna cotta into the ramekins to remove any bits of ginger root and undissolved gelatin.

RECIPE

Ginger-Scented Buttermilk Panna Cotta

Ingredients

  • 1¼ cups heavy cream
  • ½ cup sugar
  • 1 6-inch piece of fresh ginger root, peeled and cut into 1 inch pieces
  • 1 packet unflavored gelatin
  • ¼ cup water
  • 1½ cups buttermilk

Method

  1. In a medium saucepan over medium heat, combine the cream and sugar. Bring to a boil, stirring until the sugar is dissolved. Add the ginger root pieces and simmer for 15 minutes
  2. Meanwhile, sprinkle the gelatin over the surface of the water in a small bowl. Let stand for 5 minutes to soften the gelatin.
  3. Stir the softened gelatin into the simmering cream mixture and stir vigorously until the gelatin is completely dissolved.
  4. Add the buttermilk and simmer gently for another 10 minutes, stirring frequently.
  5. Remove from the heat, cool for a minute or two, and then strain into six 6-ounce ramekins
  6. Cool to room temperature and then cover each ramekin with plastic wrap. Refrigerate overnight.

 

 

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3 Comments

Filed under Food, Photography, Recipes

3 responses to “GINGER-SCENTED BUTTERMILK PANNA COTTA

  1. Oh yum, I bet this was heavenly! 🙂

  2. It turned out to be a sweet way to end a great evening with friends.

  3. I love panna cotta and yours sounds delicious…especially served with your sables. 🙂

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